Stoffers Veggie Lasagna Recipe: Easy Homemade Version

There’s something truly comforting about digging into a hearty slice of veggie lasagna. Whether you’re a lifelong vegetarian or simply looking to add more plant-based meals to your table, this homemade version of the classic Stouffer’s veggie lasagna is bound to become a family favorite.

With layers of perfectly cooked noodles, a medley of colorful vegetables, creamy ricotta, and a robust tomato sauce, it’s a meal that brings everyone together around the dinner table.

What makes this recipe special is its balance of flavors and textures—each bite is cheesy, saucy, and packed with wholesome goodness. You’ll love how adaptable it is, allowing you to use up whatever veggies you have on hand.

Plus, this lasagna is freezer-friendly and perfect for meal prep, so you can enjoy a delicious homemade meal even on your busiest nights.

If you’re inspired to explore more vegetarian goodness, check out my Veggie Quesadilla Recipe Indian Style Easy & Delicious or try a comforting Vegan Slow Cooker Recipe for Easy, Delicious Meals. Now, let’s dive into this delicious, easy-to-follow Stouffer’s veggie lasagna recipe!

Why You’ll Love This Recipe

• Family-Friendly: This lasagna is a hit with all ages, making it perfect for weeknight dinners or special occasions.
• Loaded with Veggies: Enjoy a colorful mix of spinach, carrots, zucchini, and mushrooms for both nutrition and flavor.
• Make-Ahead Magic: Assemble and refrigerate or freeze for a future meal; simply bake when you’re ready.
• Customizable: Swap in your favorite vegetables or cheeses to suit your taste or what you have on hand.
• Comfort Food Classic: Layers of creamy, cheesy, saucy goodness make every bite irresistible.
• Vegetarian & Nutritious: Packed with protein and fiber, this dish is satisfying and wholesome.

Tip: “Even meat-lovers will ask for seconds of this veggie-packed, cheesy lasagna. Trust me—it’s that good!”

Ingredients

Here’s everything you’ll need to recreate the beloved Stouffer’s veggie lasagna at home. For easy reference, I’ve included a table with amounts and notes below:

Quick Ingredient List

• 12 lasagna noodles
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 large carrot, grated
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 8 oz mushrooms, sliced
• 6 oz fresh spinach, chopped
• 15 oz ricotta cheese
• 3 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated (optional)
• 1 egg
• 4 cups marinara sauce
• 2 tsp dried Italian herbs
• Salt & pepper, to taste

Equipment

• Large skillet or sauté pan – for cooking the vegetables
• Large pot – for boiling noodles (unless using oven-ready)
• Mixing bowls – at least two, for cheese and veggies
• Measuring cups & spoons
• Wooden spoon or spatula
• 9×13-inch baking dish
• Aluminum foil
• Sharp knife – for chopping vegetables
• Box grater – for carrot and cheese, if not pre-shredded
• Colander – for draining pasta or vegetables

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
2. Prepare the noodles:
   • If using regular lasagna noodles, bring a large pot of salted water to a boil. Add noodles and cook until just al dente, about 7-8 minutes. Drain and lay flat on a clean towel to prevent sticking.
   • If using oven-ready noodles, skip this step and move on.
3. Sauté the vegetables: Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Stir in garlic and cook for another 30 seconds.
4. Add grated carrot, diced zucchini, and bell pepper. Season lightly with salt and pepper. Cook for 5-6 minutes, stirring often, until vegetables begin to soften.
5. Stir in sliced mushrooms and continue cooking for another 4-5 minutes until they release their liquid and start to brown.
6. Add chopped spinach and cook just until wilted, about 1-2 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.
7. Prepare the ricotta mixture: In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan (if using), egg, 1 tsp dried Italian herbs, and a pinch of salt and pepper. Mix well until smooth.
8. Assemble the lasagna:
   • Spread 1 cup of marinara sauce over the bottom of your baking dish.
   • Layer 4 lasagna noodles over the sauce, slightly overlapping.
   • Spread 1/3 of the ricotta mixture over the noodles, then spoon 1/3 of the sautéed vegetables evenly on top.
   • Sprinkle 1/2 cup mozzarella over the veggies, then drizzle another 3/4 cup marinara sauce.
   • Repeat layers two more times: noodles, ricotta, veggies, mozzarella, sauce.
   • Finish with a final layer of noodles, remaining marinara sauce, and top with the last 1 cup mozzarella and 1/2 cup Parmesan.
9. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
10. Remove foil and bake an additional 15-20 minutes, or until the cheese is melted and bubbly and the top is golden brown.
11. Let the lasagna rest for at least 15 minutes before slicing. This helps it set and makes serving easier.
12. Garnish with fresh basil or parsley if desired. Serve warm, and enjoy!

Pro Tip: “For the best flavor, let your lasagna cool slightly before slicing. The layers will set and the flavors meld beautifully.”

Tips & Variations

• Make It Vegan: Replace ricotta with a vegan alternative (tofu ricotta works well), use plant-based mozzarella and Parmesan, and skip the egg or use a flaxseed substitute. For more vegan comfort food, see my Vegan Casserole Recipes: Easy for quick weeknight dinner.
• Switch Up the Veggies: Add roasted eggplant, squash, kale, or even artichoke hearts for a unique twist.
• Boost the Protein: Stir in cooked lentils or a layer of crumbled tofu between the veggies for extra plant-based protein.
• Spice It Up: Add a pinch of red pepper flakes to the sauce for gentle heat.
• Make Ahead: Assemble the lasagna up to 2 days in advance and refrigerate. Bake as directed, adding 10-15 extra minutes if baking straight from the fridge.
• Freeze for Later: Bake, cool completely, then wrap tightly and freeze for up to 3 months. Reheat covered in a 350°F oven until hot throughout.

“Lasagna is a fantastic canvas—don’t be afraid to personalize it with your favorite combinations!”

Nutrition Facts

Here’s an approximate nutrition breakdown per serving (based on 8 servings, using part-skim cheeses and standard ingredients):

Nutrition will vary based on exact ingredients and brands used.

Serving Suggestions

• Pair with a Crisp Salad: A simple green salad with lemon vinaigrette balances the richness of the lasagna.
• Serve with Homemade Bread: Try my Vegan Bread Maker Recipe for Soft and Delicious Loaves for the perfect accompaniment.
• Enjoy with Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts make a colorful, nutritious side.
• Light Dessert: Finish the meal with a cool fruit salad, or for a special treat, check out my Vegan Chocolate Milk Recipe Easy and Delicious Guide for a fun, kid-friendly drink.
• Meal Prep: Portion leftovers into containers for easy, satisfying lunches all week.

Conclusion

Homemade Stouffer’s veggie lasagna is the kind of meal that brings comfort, joy, and togetherness to your table. With its tender layers of pasta, creamy cheese, and a rainbow of vegetables, it’s a nourishing dish that satisfies both your hunger and your soul.

Whether you’re cooking for a crowd, prepping ahead for busy nights, or simply craving a bit of wholesome indulgence, this recipe is your go-to.

Don’t forget to make it your own by experimenting with different veggies or cheese blends. And if you loved this recipe, you might also enjoy exploring more plant-based classics—discover new favorites in my Veganomicon Recipes Online: Best Dishes to Try Today or try a vibrant twist with Veg Maharashtrian Recipes: Easy & Delicious Meals.

Happy cooking, and here’s to many delicious, veggie-packed meals ahead!

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